Vanilla Beans, Whole

Vanilla Beans, Whole

Oregon Spice Whole Vanilla Beans. Pods.

A 7 to 9 inch vanilla bean will weigh approximately 5 grams and will yield
about 1 gram or 1/2 teaspoon of vanillin seeds. Half that amount should
be enough to give flavor to a recipe for 4 to 5 people. Remember that
the vanillin seeds are the essence and flavor of the vanilla, so it is
important that the skin be as thin as possible. You want a “plump” bean
with a thin skin; you want lots of seeds with little moisture. By gently
squeezing the bean between your fingers, you can tell how thick or thin
the bean is. When the seeds are scraped out, they should come off the
skin easily, and no mush residue should be present. If you see so called
“sugar crystals” coming out of the bean, use, then do not discard the bean
-- they are pure vanillin crystals.

INGREDIENTS: Whole Vanilla Beans.

How to cut vanilla beans: 1. Always keep finger 1/2” behind knife. 2.
If bean is hard, soak it in liquid until soft (milk or water, or liquid
you will be using). 3. Use paper coffee filter, if you don’t want to
show the seeds and bean in your recipe. 4. If you want your coffee to
have real vanilla flavor, dry the vanilla bean until hard and drop a piece
into your coffee mill before you grind you coffee and adjust to taste and
cups. Step 1: Be careful. Bean must be soft. Insert point of knife
1/2 inch from tip of bean. Step 2: Turn bean around so that you can push
the tip of the knife blade along the length of the bean (working away from
you). Step 3: Open and lay bean flat. Then, scrape out as many of the
seeds as you need for your recipe.